A beautifully rustic rhubarb tart is the perfect way to showcase the natural tartness of rhubarb, balanced by just the right amount of sweetness. This Mary Berry rhubarb tart recipe features a buttery, flaky shortcrust pastry filled with tender, tangy rhubarb, creating a dessert that’s both simple and elegant. It’s the ideal bake for springtime gatherings, afternoon tea, or whenever rhubarb is in season.

This tart not only highlights rhubarb’s bright, citrusy notes but also celebrates traditional British baking at its finest. With a crisp, golden pastry and a soft, juicy filling, every bite is a delightful mix of textures and flavors. Whether you serve it warm with cream or enjoy it as a chilled dessert, this rhubarb tart is sure to become a household favorite.

Recipe at a Glance

Get a quick overview of the essential details before diving into the full recipe.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Difficulty Level: Moderate
Dietary Suitability: Vegetarian

Ingredients You’ll Need

Here’s everything you need to make this delicious Mary Berry Rhubarb tart Recipe.

For the Shortcrust Pastry:

200g (1 ⅔ cups) plain flour
100g (7 tbsp) unsalted butter, chilled and cubed
2 tbsp icing sugar
1 egg yolk
2-3 tbsp cold water

For the Rhubarb Filling:

500g (1.1 lbs) rhubarb, trimmed and cut into 2cm pieces
100g (½ cup) caster sugar
1 tbsp cornflour
1 tsp vanilla extract
1 tbsp lemon juice

Substitutes and Optional Ingredients

If you don’t have certain ingredients on hand, here are some alternatives:

Butter Substitute: Use margarine or a plant-based butter for a dairy-free option.
Sugar Swap: Swap caster sugar for light brown sugar for a deeper flavor.
Cornflour Alternative: Arrowroot powder works well as a thickener in place of cornflour.

Equipment You’ll Need for Mary Berry’s Rhubarb Tart

Make sure you have these essential tools ready before you start baking:

Mixing bowl
Pastry cutter or food processor
Rolling pin
9-inch tart tin
Baking paper and baking beans (for blind baking)
Small saucepan
Whisk
Pastry brush

How to Make Mary Berry’s Rhubarb Tart Step-by-Step

Time needed: 40 minutes

Follow these clear steps to create a perfectly baked rhubarb tart with a crisp, golden crust and tender filling.

Prepare the shortcrust pastry
In a mixing bowl, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the icing sugar. Add the egg yolk and cold water, then mix until the dough comes together. Wrap in cling film and chill for 30 minutes.
Preheat the oven to 180°C (350°F)
Roll out the chilled pastry on a floured surface and line a 9-inch tart tin. Trim any excess pastry. Prick the base with a fork, line with baking paper, and fill with baking beans.
Blind bake the pastry
Bake for 15 minutes, then remove the baking paper and beans. Bake for another 5 minutes until lightly golden. Remove from the oven and let it cool slightly.
Prepare the rhubarb filling
In a saucepan over medium heat, combine the rhubarb, sugar, cornflour, vanilla extract, and lemon juice. Cook for 5-7 minutes until the rhubarb softens but still holds its shape. Let it cool slightly.
Assemble the tart
Pour the rhubarb mixture into the pastry case, spreading it evenly. Sprinkle demerara sugar on top for added crunch.
Bake the tart
Return to the oven and bake for 20-25 minutes until the filling is bubbling and the pastry is golden brown.
Cool and serve
Let the tart cool slightly before dusting with powdered sugar. Serve warm or at room temperature with cream or custard.

Nutrition Facts & Dietary Info

Each recipe makes 8 servings, and each serving provides the following nutritional breakdown:

Nutrient	Amount per Serving
Calories	280 kcal
Carbohydrates	40g
Protein	4g
Fat	12g
Sugar	18g
Fiber	2g

This tart is vegetarian-friendly but contains dairy and gluten. To make it dairy-free, substitute the butter with a plant-based alternative.

Why This Recipe Is a Must-Try

Perfect balance of flavors: The tart rhubarb and sweet pastry create a delightful contrast.
Great for any occasion: Whether it’s a summer picnic or a cozy winter dessert, this tart always shines.
Simple yet elegant: This recipe is easy enough for beginners yet impressive enough for special occasions.

Pro Tips for Perfect Rhubarb Tart

Chill the pastry: Keeping the pastry dough cold prevents shrinkage and ensures a crisp texture.
Don’t overcook the rhubarb: Cook it just enough to soften without turning it into mush.
Blind bake the crust properly: This step prevents a soggy bottom, ensuring a flaky and crisp base.

Fun Variations & Ingredient Swaps

Add strawberries: A mix of rhubarb and strawberries enhances the tart’s natural sweetness.
Use a crumble topping: Swap the plain top for a crunchy crumble for extra texture.
Try an almond twist: Add ground almonds to the pastry for a nutty flavor.

Avoid These Common Mistakes

Skipping blind baking: This results in a soggy tart base that won’t hold up.
Overloading with sugar: Too much sugar can overpower rhubarb’s natural tartness.
Rolling the pastry too thin: A thin pastry can tear easily and won’t support the filling well.

How to Store & Serve Mary Berry’s Rhubarb Tart

Storing

Room Temperature: Store in an airtight container for up to 2 days.
Refrigeration: Keep in the fridge for up to 5 days.
Freezing: Wrap slices in cling film and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Serving

Best enjoyed warm or at room temperature.
Pairs well with clotted cream, vanilla ice cream, or custard for extra indulgence.

Mary Berry Rhubarb Tart Recipe FAQs

Can I make this tart ahead of time?

Yes! You can prepare the pastry a day in advance and store it in the fridge. The baked tart also keeps well for a couple of days, so you can make it ahead and store it in an airtight container.

Can I use frozen rhubarb?

Absolutely! Just make sure to thaw and drain it well before cooking to avoid excess moisture, which can make the tart soggy. You may also need to reduce the cooking time slightly since frozen rhubarb softens faster.

What can I use instead of shortcrust pastry?

If you want to save time, store-bought shortcrust pastry works just as well. You can also experiment with puff pastry for a flakier texture or a biscuit crust for a no-bake option.

Conclusion

This Mary Berry rhubarb tart recipe is the ultimate combination of tangy, sweet, and buttery flavors, making it a standout dessert for any occasion. With its crisp shortcrust pastry and beautifully tender rhubarb filling, this tart is a must-try for fans of classic British baking. Whether you serve it with a dollop of cream or a scoop of ice cream, this tart will surely impress!